Try this Tex Mex Ground Beef Skillet recipe, or contribute your own.
- 1 tsp garlic powder
- 1 cup frozen corn
- 1 tsp onion powder
- 1/2 cup sharp cheddar cheese
- 1 1/2 lb ground beef
- 1 1/2 cup brown or white rice ( i used rice that was made th and refrigerated)
- 15 oz can of rotel drained
- 1/2 cup canned black beans drained and rinsed
- 1/2 cup chopped green onion plus 2 tbsp to top off with
- homemade low sodium taco seasoning
- 2 tbsp mrs. dash seasoning
- 1 1/4 tsp chili powder
- Carbohydrate 7.65399453125 g
- Cholesterol 66.495527175 mg
- Fat 15.742288375 g
- Fiber 1.88938589479029 g
- Protein 19.8107565468125 g
- Saturated Fat 6.7761684389125 g
- Serving Size 1 1 Serving (131g)
- Sodium 110.3996495375 mg
- Sugar 5.76460863645971 g
- Trans Fat 2.00463465948125 g
- Calories 253 calories
Step-by-step
- Brown the ground beef in a skillet over medium heat. Drain out all of the fat
- Sprinkle in all of the seasonings, and stir.
- Add in the corn, rotel, and green onion, then mix the ingredients.
- Cook for five minutes then add in the rice, and fold in all of the ingredients.
- Next, add in the beans, and stir the ingredients until well combined.
- Cook for 5 minutes or so, then turn off the heat, and top with cheese and green onions.
- Serve and enjoy! XOXO
Drain the rendered fat from the skillet immediately after browning the beef to prevent the spices from boiling rather than toasting. This single step protects the integrity of the chili powder and garlic powder. Ground beef releases significant liquid under medium heat. Removing that excess grease ensures the spices adhere directly to the meat proteins. Scaling this dish up requires careful pan management. Double the recipe only if using a 12-inch or larger cast-iron skillet. Overcrowding the cooking surface traps steam. Steaming ruins the essential crust on the meat. Halving the quantities works efficiently in a standard ten-inch pan without adjusting the primary cooking times. Leftovers store safely in an airtight container for up to four days. Reheat portions gently on the stovetop over medium-low heat. Add one tablespoon of water to revive the dried rice grains during the warming process. Freezing alters the texture of the melted cheddar cheese and causes the canned black beans to break down. Freeze the base mixture of beef, rice, and corn before adding the dairy. Stir in the sharp cheddar fresh upon reheating. Pre-cooked and thoroughly chilled white or brown rice integrates best. Cold grains separate easily under a wooden spoon. Grains cooked on the same day retain too much moisture and turn gummy when folded into the hot skillet. Rinsing canned black beans under cold water removes excess sodium and metallic preservatives before they enter the pan. Sharp cheddar melts smoothly when the residual heat remains low after the burner turns off. Grating the cheese from a block beats pre-shredded varieties coated in cellulose.
